WO2016169353A1 - Compound beverage for clearing heat and preparation method therefor - Google Patents

Abstract

A compound beverage for clearing heat and a preparation method therefor. The compound beverage is prepared from the following components in parts by weight: 15 to 20 parts of white fungus, 3 to 7 parts of bulbus lilii, 1 to 5 parts of semen nelumbinis, 1 to 5 parts of fructus citri sarcodactylis, 0.5 to 3 parts of cordyceps militaris and 0.5 to 3 parts of bamboo fungus. A compound sweetener, an emulsion stabilizer and other auxiliary materials are added in the beverage, thereby improving the stability and sensory evaluation of the beverage.

Description

[Name of invention developed by ISA according to Rule 37.2] A heat-clearing composite beverage and preparation method thereof Technical field

The invention relates to the technical field of edible mushroom processing, in particular to a heat-clearing formula, a white fungus composite beverage and a preparation method thereof.

Background technique

Tremella is a traditional edible mushroom in China. It is known as the “crown in the mushroom” and is one of the famous mountain treasures. Tremella, also known as white fungus, snow fungus, white fungus and so on. Sexual, sweet, light, non-toxic. Summer and autumn are born on broad-leaved tree rot. Tremella is not only a valuable nutritious and nourishing product, but also a tonic for strengthening and strengthening. The royal aristocracy of the past generations regarded the white fungus as "the product of prolonging life and longevity." Tremella is not toxic, it not only has the effect of replenishing spleen and appetizing, but also has the effect of clearing the intestines. It can also nourish yin and moisten the lungs. In addition, Tremella can also enhance human immunity and enhance the tolerance of cancer patients to radiotherapy and chemotherapy.

China is a big producer and exporter of Tremella, but the corresponding study of Tremella is weak.

Chinese Patent Application No. 201110026174.1, "A Flaky Suspension Tremella Functional Beverage and Preparation Method", in which a method for preparing a white fungus beverage is disclosed, but the raw materials are only Tremella and Cassia, and the beverage is The sugar with a single function and the added sweetness is only a raw material of rock sugar, and the taste of the single sweetener is easily covered by the taste of the raw material itself, so the taste of the patented white fungus beverage is limited.

In the Chinese Patent Application No. 200610022416.9, a method for preparing a white fungus beverage, a method for processing a white fungus beverage using sodium carboxymethyl cellulose as a stabilizer is disclosed, but the white fungus composite beverage is rich in protein and polysaccharide. Macromolecules such as starch are prone to delamination during storage, and it is difficult for a single stabilizer to maintain the stability of a complex beverage with complex composition. Therefore, the stability of the beverage is not good.

In view of this, the present invention has been specifically proposed.

Summary of the invention

One of the objects of the present invention is to provide a heat-removing formula using tremella as a raw material.

Another object of the present invention is to provide a beverage using Tremella as a raw material, and a method for producing the beverage, which has a better mouthfeel and stability, and also has a heat-clearing function.

The technical proposal of the invention is: a heat-removing formula comprising the following components by weight: 15-20 parts of white fungus, 3-7 parts of lily, 1-5 parts of lotus seeds, 1-5 parts of bergamot, 0.5-3 parts of Cordyceps militaris, Bamboo 荪 0.5-3 parts.

Tremella is rich in nutrients, containing polysaccharides, proteins, fats and a variety of amino acids and other nutrients. Bamboo mites are a kind of cryptobacteria that is parasitic on the roots of dried bamboo. The fruiting bodies contain various enzymes and high molecular polysaccharides, which can be enhanced. The body's resistance to tumor cells, therefore, has a good anti-cancer, anti-cancer effect, Cordyceps militaris, also known as Cordyceps militaris, is a famous edible and medicinal fungus, its protein content in the body is as high as 40%, complete amino acid species, and contains A variety of trace elements. In addition, it also contains various active ingredients such as cordycepin, cordyceps polysaccharide, and SOD. Lily is a dry meaty scale of Liliaceae, Lilium or Lilium. The traditional Chinese medicine function of lily has lungs and cough, refreshing and refreshing. The lotus seed is called Lianshi and Shuizhidan. The kidney can make up the deficiency, nourish the heart and calm the nerves, and strengthen the spleen and stop the diarrhea. The bergamot is also known as bergamot, which has many functions such as qi phlegm, cough and swelling. The formula of the invention is used to combine the white fungus, the lily, the lotus seed, the bergamot, the cordyceps and the bamboo stalk, and the heat-removing effect is better.

Preferably, the heat-removing formula further comprises the following components by weight: 16-19 parts of white fungus, 4-6 parts of lily, lotus seed 2-4 parts, 2-4 parts of bergamot, 0.5-2 parts of Cordyceps militaris, 0.5-2 parts of bamboo stalk.

Further, the present invention provides a white fungus composite beverage prepared from the above-described heat-clearing formula, the beverage comprising water and a concentrate, the concentrate being processed from the heat-clearing formula.

For the white fungus composite beverage, it is preferred that the raw material components include 60-65 parts of water, 22-30 parts of concentrated liquid, and 8-12 parts of a complex sweetener in parts by weight.

Preferably, it further comprises from 0.55 to 0.75 parts of the emulsion stabilizer.

Preferably, 0.1 to 0.3 parts of citric acid are also included.

Preferably, the raw material components in parts by weight include:

61-64 parts of water, 23-29 parts of concentrated solution, 9-11 parts of complex sweetener, 0.6-0.7 parts of emulsion stabilizer, and 0.3 parts of citric acid.

Preferably, the complex sweetener comprises: sucrose, honey, aspartame and erythritol; and the weight ratio of the sucrose, honey, aspartame, erythritol is (58-62) :(28-32): (1-2): (3-6).

The odor of a single sweetener is easily masked by the original taste of the raw material. The present invention selects the sweetener commonly used in the experiment and performs a compounding ratio to achieve the optimum value of the sensory of the present invention.

Preferably, the emulsion stabilizer comprises: xanthan gum, gellan gum, sodium carboxymethylcellulose; and the weight ratio of the xanthan gum, gellan gum, sodium carboxymethylcellulose is (4-6) ): (9-12): (7-9).

A single type of emulsion stabilizer is also difficult to achieve a good stabilizing effect on the complex Tremella composite beverage. The invention makes a specific selection among the commonly used emulsion stabilizers, and combines the selected emulsion stabilizers, and selects the best emulsion stabilizer for the invention.

The preparation method of the white fungus composite beverage further provided by the invention comprises the following steps:

1), the white fungus, the lily, the lotus seed, the bergamot, the bamboo stalk and the cordyceps militaris are washed and drained, and then mixed according to a predetermined weight fraction to obtain a pretreated raw material;

2), immersing the pretreated raw material, adding water to cook, and filtering to obtain a filtrate;

3), the filtrate is concentrated to obtain a concentrate, and the concentrate is homogenized, and then added to a predetermined proportion of water, a complex sweetener, an emulsion stabilizer, and citric acid; and a white fungus composite beverage is obtained.

The clearing formula provided by the invention is composed of tremella, lily, lotus seed, bergamot, cordyceps militaris and bamboo stalk according to a specific ratio, so that the polysaccharide, protein, trace element and fat content of the formula are rich and balanced, and the heat-clearing effect is better. Moreover, the bamboo raft also gives the formula a certain anti-tumor effect, and has anti-cancer and anti-cancer effects.

The Tremella composite beverage prepared by the heat-removing formula of the invention is optimized in the formula of the Tremella composite beverage. Moreover, the ratio of the composite sweetener to the emulsion stabilizer of the composite beverage is creatively selected, so that the white fungus composite beverage of the present invention has a heat-clearing function and also has better stability and sensory.

detailed description

The embodiments of the present invention will be described in detail below with reference to the accompanying drawings, but the present invention is to be construed as illustrative only. Those who do not specify the specific conditions in the examples are carried out according to the conventional conditions or the conditions recommended by the manufacturer. The reagents or instruments used are not specified by the manufacturer, and are conventional products that can be obtained by commercially available purchase.

Before describing a specific embodiment of the present invention, first, a sensory evaluation method of the composite beverage of the present invention will be described. And standards.

Sensory evaluation method: The evaluation team consisted of 10 members who scored the color, aroma, taste and texture of the composite beverage according to the scoring criteria in Table 1, and used the average of the cumulative total score as the sensory score of the product. Sensory scoring criteria: Please refer to Table 1.

Table 1 sensory scoring standard of Tremella compound beverage

The invention provides a heat-clearing formula comprising the following components by weight: 15-20 parts of white fungus, 3-7 parts of lily, 1-5 parts of lotus seeds, 1-5 parts of bergamot, 0.5-3 parts of Cordyceps militaris, bamboo raft 0.5-3 parts, in order to make the formula more effective, preferably, the formula is 16-19 parts of white fungus, 4-6 parts of lily, 2-4 parts of lotus seeds, 2-4 parts of bergamot, 0.5-2 parts of Cordyceps militaris. , bamboo rafts 0.5-2 parts.

Based on the above-mentioned heat-removing formula, using the raw material (the source of the concentrated liquid), the prepared white fungus conforms to the beverage in parts by weight, and includes the following components:

60-65 parts of water, 22-30 parts of concentrated liquid, and 8-12 parts of complex sweetener. Wherein, the concentrated liquid is prepared according to the ratio of the heat-clearing formula.

In order to make the stability of the white fungus composite beverage and the senses better, it is preferable to further comprise an emulsion stabilizer of 0.55 to 0.75 parts, or a citric acid of 0.1 to 0.3 parts. Further, as a preferred formulation, the white fungus composite beverage may include 61-64 parts of water, 23-29 parts of a concentrate, 9-11 parts of a complex sweetener, 0.6-0.7 parts of an emulsion stabilizer, and 0.3 parts of citric acid. Further, the complex sweetener comprises: sucrose, honey, aspartame and erythritol; and the weight ratio of the sucrose, honey, aspartame, erythritol is (58-62): (28-32): (1-2): (3-6); the emulsion stabilizer includes: Xanthan gum, gellan gum, sodium carboxymethylcellulose; and the weight ratio of the xanthan gum, gellan gum, sodium carboxymethylcellulose is (4-6): (9-12): (7 -9).

Based on the above-mentioned Tremella composite beverage, the present invention provides a method for preparing the composite beverage comprising the following steps:

S1: the white fungus, the lily, the lotus seed, the bergamot, the bamboo stalk, and the cordyceps militaris are washed, drained, and mixed according to a predetermined weight fraction to obtain a pretreated raw material;

In the step, specific choices can be made for the raw materials to make the prepared composite beverage more sensory and nutritious, and the specific steps can be carried out as follows:

Selection: Tremella is dry, light yellow, hard and brittle, no odor and other impurities. The bamboo stalks are light yellow, medium size, mildew-free, and free of mites. Lotus seeds and lilies are non-ingredient. No moldy, insect-free dry product, lotus seeds must go to the core; Cordyceps sinensis is golden yellow, light scent, no mold, no impurities, hard and crisp texture, bergamot chooses orange orange, fleshy yellow Hard and crisp texture, sliced dry goods;

Pretreatment of raw materials: The raw materials are rinsed repeatedly with clean water, the nucleus is removed, and drained; the white fungus is cut into small pieces of 3cm*3cm, and the bamboo mites and mites are cut into 3cm segments, and the bergamot is cut into strips with a width of 3cm;

Weighing: weigh and mix the pretreated raw materials according to the formula;

S2: immersing the pretreated raw material, adding water to cook, and filtering to obtain a filtrate;

The process of boiling is particularly critical, and the choice of parameters and the amount of water added may affect the sensory and quality of the resulting composite beverage. Therefore, it is preferred to proceed as follows:

Water extraction: the mixed raw materials (pretreated raw materials) are soaked in water for 2 hours under normal temperature conditions to fully swell the raw materials, add 40 times of purified water, heat to boiling, keep boiling for 1.5 h, and filter; filter residue with 15 times pure water and boiling state The mixture was extracted for 0.5 h, filtered, and the filtrate was combined twice.

S3: The filtrate is concentrated to obtain a concentrate, and the concentrate is homogenized, and then a predetermined ratio of water, a complex sweetener, an emulsion stabilizer, and citric acid is added; and a white fungus composite beverage is obtained.

This step is the operation of concentrating and formulating the composite beverage, preferably by the following operations:

Concentration: Using a vacuum concentration method, the aqueous extract is concentrated to a concentrate with a soluble solid content of 47%.

Homogenization: The prepared concentrated liquid is homogenized for 2-3 minutes with a homogenizer under the conditions of a pressure of 20 MPa and a temperature of 55 ° C;

Ultra-high temperature sterilization: ultra-high temperature instantaneous sterilization of the homogenized feed liquid, the sterilization temperature is 120 ° C;

The concentrate was diluted with water, a complex sweetener, an emulsion stabilizer, and citric acid, and then aseptically filled at a temperature of 60 ° C.

Next, in combination with the above, the following specific examples are given for the heat-clearing formula, the white fungus composite beverage and the preparation method thereof of the present invention:

Example 1

The preparation steps of the concentrated liquid in the composite white fungus beverage are introduced:

The concentrate of the white fungus composite beverage of the present invention is equipped as follows:

a) Selection: Tremella is dry, light yellow, hard and brittle, no odor and other impurities. The bamboo stalks are light yellow, moderately sized, mildew-free, and free of mites. Lotus seeds and lilies are selected. Impurity, no mildew, no The dried insects of the insect eye, the lotus seeds must be removed from the core; the Cordyceps militaris is a dried product with golden yellow, light scent, no mildew, no impurities, and a hard and brittle texture. The bergamot uses orange-yellow skin, pale yellow flesh, and hard and crisp texture. Slice dry product;

b) Pretreatment of raw materials: the raw materials are rinsed repeatedly with clean water, the nucleus is removed, and drained; the white fungus is cut into small pieces of 3cm*3cm, and the bamboo mites and mites are cut into 3cm small sections, and the bergamot is cut into strips with a width of 3cm;

c) Weighing: Mix the white fungus, lily, lotus seed, bergamot, cordyceps, and raw materials in proportion; the proportion of the white fungus: lily: lotus seed: bergamot: cordyceps is preferably 17:5:3:3:1 :1.

d) Water extraction: the mixed raw materials are soaked in water for 2 hours under normal temperature conditions to fully swell the raw materials, add 40 times of pure water, heat to boiling, keep boiling for 1.5 h, and filter; filter residue is extracted with 15 times pure water and boiling state for 0.5 h. , filtering, combining two filtrates;

e) Concentration: The aqueous extract was concentrated to a concentrate having a soluble solid content of 47% by vacuum concentration.

Example 2

The concentrate of the white fungus composite beverage of the present invention is equipped as follows:

The steps of the selection and the raw material pretreatment are the same as those in the first embodiment, and are not described herein.

c) Weighing: Mix the white fungus, lily, lotus seed, bergamot, cordyceps, and raw materials in proportion; the proportion of the white fungus: lily: lotus seed: bergamot: cordyceps is preferably 16:4:2:2:0.5 :0.5.

d) Water extraction: the mixed raw materials are soaked in water for 1.5 h under normal temperature conditions to fully swell the raw materials, add 35 times of pure water, heat to boiling, keep boiling for 1.5 h, and filter; filter residue is extracted with 15 times pure water and boiling state. h, filter, combine two filtrates;

e) Concentration: The aqueous extract was concentrated to a concentrate having a soluble solid content of 47% by vacuum concentration.

Example 3

The concentrate of the white fungus composite beverage of the present invention is equipped as follows:

The selection and raw material pretreatment steps were the same as in Example 1.

c) Weighing: Mix the white fungus, lily, lotus seed, bergamot, cordyceps, and raw materials in proportion; the ratio of the white fungus: lily: lotus seed: bergamot: cordyceps is preferably 20:7:5:5:3 :3.

d) Water extraction: the mixed raw materials are soaked in water at room temperature for 2.5 hours to fully swell the raw materials, add 45 times of pure water, heat to boiling, keep boiling for 1.5 h, and filter; filter residue is extracted with 15 times pure water and boiling state. h, filter, combine two filtrates;

e) Concentration: The aqueous extract was concentrated to a concentrate having a soluble solid content of 47% by vacuum concentration.

Example 4

The white fungus composite beverage of the present invention is equipped with the following:

60 parts of water, 22 parts of concentrated solution, 8 parts of complex sweetener, 0.6 parts of emulsion stabilizer, and 0.1 part of citric acid;

Wherein the concentrate is provided by Example 1, the complex sweetener comprises sucrose, honey, aspartame and erythritol; and the weight ratio of the sucrose, honey, aspartame, erythritol is 58 : 28:1:3; emulsion stabilizer includes xanthan gum, gellan gum, sodium carboxymethyl cellulose, and the weight ratio of the xanthan gum, gellan gum, sodium carboxymethyl cellulose is 4:9 :7.

Example 5

The white fungus composite beverage of the present invention is equipped with the following:

65 parts of water, 30 parts of concentrated solution, 12 parts of complex sweetener, 0.7 parts of emulsion stabilizer, and 0.3 parts of citric acid;

Wherein the concentrate is provided by Example 1, the complex sweetener comprises sucrose, honey, aspartame and erythritol; and the weight ratio of the sucrose, honey, aspartame, erythritol is 31 :16:1:3; emulsion stabilizer includes xanthan gum, gellan gum, sodium carboxymethylcellulose, and the weight ratio of the xanthan gum, gellan gum, sodium carboxymethylcellulose is 2:4 :3.

Example 6

62 parts of water, 25 parts of concentrated solution, 12 parts of complex sweetener, 0.7 parts of emulsion stabilizer, and 0.3 parts of citric acid;

Wherein the concentrate is provided by Example 1, the complex sweetener comprises sucrose, honey, aspartame and erythritol; and the weight ratio of the sucrose, honey, aspartame, erythritol is 60 : 30:2:5; emulsion stabilizers include xanthan gum, gellan gum, sodium carboxymethyl cellulose, and the weight ratio of the xanthan gum, gellan gum, sodium carboxymethyl cellulose is 5:10 :8.

The following test examples are based on the preferred embodiment 1 provided by the present invention. The concentrate prepared in this example is prepared by adding water, a complex sweetener, an emulsion stabilizer, and citric acid to prepare a white fungus composite beverage. For the best dosage and specific types of components, please refer to the following experimental examples:

Experimental Example 1 Study on the amount of water added to the white fungus composite beverage of the present invention

The raw material boiled liquid can be homogenized after being concentrated, but the concentrated liquid taste is too thick and the adaptability is poor. The functional beverage of the present invention needs to be diluted with a certain amount of pure water during production to improve the product. Taste and stability.

According to the experimental results in Table 2, when the ratio of water addition is 2:3 to 3:2, the sensory quality of the diluent is gradually increased; when the dilution ratio of water is 3:1, the sensory score of the diluent is the highest; The increase in sensory quality has gradually weakened. Adding water to the dilution ratio is too much or too little is not conducive to the sensory quality of the product. This is because the dilution ratio is too small, the taste of the diluent is too thick, and the adaptability is poor. When the dilution ratio is too high, the solid content of the diluent is too low, the taste is thin, and the fragrance is light. Preferably, the dilution ratio of the present invention is pure water: concentrate = 3:1.

Table 2 Effect of dilution ratio of water on the quality of concentrate

Sample number Pure water: concentrate (V: V) Sensory score 1 2:3 63.7 2 1:1 71.3 3 3:2 80.5 4 3:1 87.1 5 4:1 82.6 6 5:1 77.1 7 6:1 68.9

Experimental Example 2 Study on Formulation of Compound Sweetener in Tremella Compound Beverage of the Invention

The taste of various sweeteners is different. The raw materials such as white fungus and bergamot in the present invention have a strong odor, and a single sweetener is easily covered by the taste of each raw material of the present invention. Therefore, in order to achieve a satisfactory sweetness and to reduce the amount of the sweetener, a sweetener is required to be compounded. In the experiment, commonly used sweeteners are sucrose, honey, fructose syrup, low-calorie high-sweet abasis, erythritol, acesulfame and xylitol. In the selection of sweeteners, a single factor experiment was first performed.

In the single factor experiment, the above seven sweeteners were separately added to the prepared diluent in a certain amount to evaluate the taste. The inventors selected the sucrose, honey, and abalone in the above seven sweeteners. Basil sweet and erythritol are the 4 sweeteners of the present invention.

Four kinds of sweeteners, sucrose, honey, aspartame and erythritol, were selected as experimental factors by single factor experiment. Three factors were used as the level for L ₉ (3 ⁴ ) orthogonal experiment. The orthogonal design results are shown in Table 3 below. In the present example, the sensory evaluation method of Table 1 was used to taste nine formula beverages.

Table 3 Orthogonal experimental design and results of sweetener compound formula

It can be seen from Table 3 that the order of influence of the four sweeteners on the sensory quality of the beverage is D>A>B>C. The most influential is erythritol, honey again, and finally Abbas. The best combination of sweeteners is A ₂ B ₂ C ₃ D ₁ . Therefore, the complex sweetener is formulated as sucrose: honey: aspartame: erythritol = 60:30:2:5.

Experimental Example 3 Study on Formulation of Emulsion Stabilizer in Tremella Compound Beverage of the Invention

Tremella composite beverages are rich in macromolecular substances such as proteins, polysaccharides, starches, etc., which are prone to delamination during storage. It is difficult for a single stabilizer to maintain the stability of complex complex beverages. Therefore, the choice of stabilizers is crucial. .

In the prior art, commonly used stabilizers are xanthan gum, gellan gum, carrageenan, sodium carboxymethylcellulose, sodium alginate, gum arabic and agar.

In this experimental example, the above seven stabilizers were first used as a single factor experiment. The experimental results are shown in Table 4.

Table 4 Effect of the type of stabilizer on the stability of beverages

Test number Stabilizer type Dosage (g/100ml) Stability rate /% Clarity 0 blank 0 98.03 general 1 Xanthan gum 0.05 98.58 better 2 Gellan gum 0.05 98.43 better 3 Carrageenan 0.05 97.72 Poor 4 Sodium carboxymethyl cellulose 0.05 98.29 better 5 Sodium alginate 0.05 97.88 general 6 Gum arabic and agar 0.05 97.38 Poor 7 Agar 0.05 97.16 Poor

It can be seen from Table 4 that the seven stabilizers used have good effects in terms of stability and clarity in terms of xanthan gum, gellan gum, and sodium carboxymethylcellulose. Compared with the blank group, it was found that the addition of carrageenan, gum arabic and agar at 0.05 g/ml resulted in a decrease in the stability of the beverage and an increase in the centrifugal sedimentation rate.

According to the results of single factor experiments, three kinds of stabilizers, xanthan gum, cold gelatin and sodium carboxymethyl cellulose, were used for compounding. The experimental results were shown in Table 5 by L ₉ (3 ⁴ ) orthogonal experiment:

Table 5 Orthogonal experimental design and results of emulsion stabilizer formula

According to the results of Table 5, the primary and secondary order affecting the stability of the composite beverage was xanthan gum > gellan gum > sodium carboxymethylcellulose. The optimum ratio of the stabilizer is A ₃ B ₃ C ₁ , that is, xanthan gum 0.030 g/100 ml, gellan gum 0.020 g/100 ml, and sodium carboxymethylcellulose 0.015 g/100 ml. The compound stabilizer formulation is xanthan gum: gellan gum: sodium carboxymethylcellulose = 5:10:8.

Therefore, in combination with the above examples and test examples, the preferred formulation of the white fungus composite beverage of the present invention is obtained:

60-65 parts of water, 22-30 parts of concentrated solution, 8-12 parts of complex sweetener, 0.55-0.75 parts of emulsion stabilizer;

Wherein, the composite sweetener comprises sucrose, honey, aspartame and erythritol, and the weight ratio thereof is 60:30:2:5; the emulsion stabilizer comprises xanthan gum, gellan gum, Sodium carboxymethyl cellulose, the xanthan gum: gellan gum:

The ratio of sodium carboxymethylcellulose is 5:10:8.

Experimental Example 4 Optimization of Formulation of Tremella Compound Beverage of the Invention

In order to seek the optimal formulation of the white fungus composite beverage of the present invention. The inventors ranged from 60 to 65 parts by weight of purified water, from 22 to 30 parts by weight of the concentrate, from 8 to 12 parts by weight of the complex sweetener, from 0.55 to 0.75 parts by weight of the emulsion stabilizer, and from 0.1 to citric acid. Within a range of 0.3 parts by weight, a beverage was prepared at a point value, and the prepared beverage was subjected to a stability test and a sensory score.

The experimental results are shown in Table 6:

Table 6 simulation formula composition and experimental results

13 60.950 30.000 8.000 0.750 0.300 98.67 98.61 76.8 76.90 14 60.000 30.000 9.150 0.750 0.100 98.59 98.61 77.7 77.49 15 65.000 23.950 10.000 0.750 0.300 98.84 98.84 82.8 82.73 16 63.615 26.620 8.915 0.700 0.150 98.83 98.88 80.6 80.12 17 60.000 23.350 12.000 0.550 0.100 98.64 98.66 73.6 75.42 18 65.000 26.150 8.000 0.750 0.100 98.79 98.80 74.5 74.69 19 65.000 26.150 8.000 0.750 0.100 99.04 99.07 74.5 75.42 20 63.615 24.520 10.915 0.75 0.100 98.85 98.82 81.8 82.04 twenty one 60.000 30.000 9.150 0.750 0.100 98.64 98.61 77.2 77.49 twenty two 65.000 22.050 9.150 0.750 0.100 98.78 98.78 81.4 81.38 twenty three 60.000 30.000 9.150 0.550 0.300 98.71 98.75 74.8 74.80 twenty four 62.500 24.650 12.000 0.550 0.300 98.79 98.84 73.9 73.80 25 65.000 26.150 8.000 0.550 0.300 98.80 98.80 75.4 75.42

Table 6 lists the experimental results and predicted values of the stability and sensory scores of the beverages prepared by mixing the components of the Tremella composite beverage. The Design-Expert8.06 software was used to test the response value stability and sensory scores. Sub-multiple regression fitting, respectively, to establish a regression model of two indicators (Y stability rate, Y sensory score), the model equation is as follows:

Y stability rate

=98.68A+98.81B+98.90C+35.56D-39.19E+0.20AB-0.73AC+76.15AD+132.85AE+0.070BC+61.49BD+140.81BE+61.94CD+158.21CE+15.95DE

R ² =0.9892, P<0.001

Y sensory score

=68.53A+81.86B+47.11C-41111.35D+50429.43E+43.87AB+76.07AC+41781.24AD-51727.25AE+50.93BC+41472.66BD-51914.52BE+42687.97CD-51519.09CE+1291.47DE

R ² =0.9977, P<0.001

The results show that the linear models of the two indicators are not significant, and the quadratic model reaches the extremely significant level of 0.001. The corrected coefficient R2 reaches 0.9740-0.9944, which indicates that the quadratic model can fit the index and formula ratio well. .

In order to test the accuracy of the above two formulas, a comparison test between the measured value and the predicted value of the optimized verification formula was performed, and the results are shown in Table 7.

Table 7 Comparison of measured and predicted values of the optimized verification formula

It is known from Table 7 that the stability rate of the verification formula and the actual value of the sensory score are both crystallized predicted values. According to the above two formulas, it can be calculated that the optimum combination of the white fungus composite beverage of the present invention is 62% pure water, 25% concentrated liquid, 12% composite sweetener, 0.7% emulsion stabilizer, and 0.3% citric acid.

That is, in the most preferred embodiment of the present invention, the white fungus composite beverage comprises: 62%, 25% concentrated liquid, 12% composite sweetener, 0.7% emulsion stabilizer, and 0.3% citric acid. Among them, the concentrate was provided by Example 1, and the complex sweetener and the emulsion stabilizer were respectively shown in Test Examples 2 and 3 (i.e., the Tremella composite beverage provided in Example 6 was the most preferred embodiment). Further, in order to verify the effect, the following specific tests were conducted on the Tremella composite beverage provided in the most preferred embodiment of the present invention.

Experimental Example 5 Study on Antipyretic Effect of Tremella Compound Beverage of the Invention

Preparation before experiment

1, the sample to be tested

50 mL of the beverage stock solution of the present invention (318 MG/ML) was weighed and mixed with 50 ML of distilled water to prepare a 159 MG/ML beverage suspension of the present invention.

2, positive contrast products

Take 3 pieces (0.5g) of An Nai, grind it with a mortar, add distilled water to a volume of 120ML, and prepare a solution of 12.5MG/ML.

Take a bag of Qingwei Huanglian Pills (9g), grind it with a mortar, add it to distilled water, dilute to 60ML, and prepare 150mg/ML of Qingwei Huanglian solution.

3, other

Weigh 20 g of dry yeast, and grind it into a uniform suspension by adding physiological saline to a volume of 100 ML to prepare a 20% suspension.

1KG dried ginger plus distilled water 4000ML, heated and boiled, concentrated to 1000ML, formulated into 1g / ml dried ginger decoction, stored at 4 degrees.

Weigh 40g of dried chili powder, add 30% ethanol, dilute to 500ml, and prepare 8% dry chili powder ethanol suspension, and store at 4 degrees.

The test article and the positive control drug were formulated once on the day of administration.

4. Test system and animal feeding management

4.1 animals

4.1.1 Lines and supplies

Clean grade SD rats, provided by the Experimental Animal Research Institute of Chongqing Institute of Traditional Chinese Medicine (production license number: SCXK (渝) 2012-0006)

4.1.2 age, weight

6-8 weeks old, about (20+2) g / only

4.1.3 Number of animals, gender

The antipyretic effect of the beverage of the present invention on the fever of SD rats caused by dry yeast was administered by intragastric administration, 32;

The effects of the beverage of the present invention on the basal metabolism of the model of stomach heat syndrome were intragastrically administered, 40.

4.1.4 Individual identification of animals

According to the SOP of the Experimental Animal Research Institute of Chongqing Institute of Chinese Materia Medica, the identification of individual animals was carried out by means of marker marking.

4.2 Animal feeding

4.2.1 Cage

The experimental animals were grouped in a clean environment, and the feeding facilities met the feeding requirements of clean-grade experimental animals. (Animal use certificate number: SCXK (渝) 2012-0003).

4.2.2 Food

The qualified feed was added once a day, and the experimental animals were fed freely.

4.2.3 Drinking water

Sterilized tap water is placed in a water bottle for free consumption by mice.

4.3 Environmental control of animal feeding rooms

Animals are kept in a controlled environment at a temperature of 19-24 degrees, with a daily temperature difference of no more than 4 degrees and a humidity of 23-45%. The temperature of the animal room was read and recorded daily by a benchtop thermometer and stored by the Laboratory Animal Institute. The 12-hour light and dark alternating light cycle was maintained, and the number of air changes in the animal room was 8 times/hour. The environmental controls follow the SOP of the Laboratory Animal Institute.

experimental method

5.1 Antipyretic effect of fever on SD rats induced by dry yeast

5.1.1 Quarantine environment adaptation

Before the start of the experiment, the animals were acclimated for 6 days in the experimental room, and the cage was observed once a day. The anus temperature was measured once in the first three days, and 32 animals with a temperature change of not more than 0.4 degrees for 2 consecutive days were selected as the test animals.

5.1.2 grouping

Thirty-two rats were randomly divided into 4 groups according to body weight, with 8 rats in each group. They are the normal control group, the Anaijin group, the low-dose group of the beverage of the present invention, and the high-dose group of the beverage of the present invention (corresponding to Table 1-4 of Table 8 respectively).

5.1.3 Administration

Table 8 Experimental group one administration

5.1.4 frequency and time of administration

On the first day, the second day, every morning and afternoon, the administration was once every 6 hours. The positive control group was only administered on the third day, and the third day of the administration was fasted and water-free, and the first time was given. Immediately after the administration, a 20% yeast suspension of 10 ml/kg was administered, and the second administration was carried out at 4H after the injection.

5.1.5 Reasons for animal species, quantity, and route of administration

The choice of gavage for the test article is consistent with the exposure route of the test article in use.

The positive control drug Anai is also selected for intragastric administration as well as its clinical use.

Male rats are the animals of choice for this type of trial and the number of choices is based on the minimum number of biological and statistical requirements.

5.1.6 measuring rectal temperature

On the third day after administration, the average value of the anus temperature was measured twice, and the changes in the anus temperature at 1, 2, 4, 6, 8, and 9 hours after the injection were calculated, and the differences between the groups were compared.

5.1.7 Experiment termination

On the third day after dosing (DAY3), all surviving animals were euthanized by inhalation of CO ₂ .

5.2 Effects of basal metabolism on rat model of stomach heat syndrome

5.2.1 Quarantine environmental adaptation

Before the start of the experiment, the animals were acclimated for 1 day in the test room and 1 time at the cage.

5.2.2 grouping

According to the body weight, 40 rats were randomly divided into 5 groups, 8 in each group, including a blank control group, a model control group, a Qingwei Huanglian pill group, and a beverage group of the present invention (Groups 4 and 5).

5.2.3 Inspection before modeling

One day before model establishment, 24H food intake, water consumption, and fecal urine volume were measured, and the fecal texture was observed. The urine color was observed and photographed.

5.2.4 Modeling

The model control group, Qingwei Huanglian Pill group, and the beverage group of the present invention were intragastrically administered with 1 g/ml dried ginger water decoction, once a day for 10 times, for 10 days, and for 1 to 7 days, the administration volume was 10 ml. /kg, 8~10 days, the dosage volume is 20ml/kg; on the 6th to 7th day of modeling, the animal is given 8% dry chili powder ethanol suspension by intragastric administration, once a day in the afternoon, the dosage volume is 10ml/ Kg. The blank control animals were given distilled water by the same administration volume.

5.2.5 Inspection after modeling

After modeling, observe the tongue color of each group of animals (normal, reddish, red fecal texture (normal, dry knot) and urine color (colorless, light yellow, dark yellow, monitoring animal 24H food intake, drinking water, stool volume, The amount of urine.

5.2.6 Administration

See Table 9 for details. The drug was administered 10 days after the model was established. About 2 hours before the administration on the 1st to 6th days, the animals in each group except the blank control group were given 8% dry chili powder ethanol suspension, 10ml/ Kg. Each group was administered once a day for 2 hours after giving an ethanol suspension of 8% dried paprika, and the blank control animals were given distilled water by the same administration volume.

Table 9 Experimental group two administration

5.2.7 frequency and time of administration

Continuous administration for 10 days. Dosing once a day.

5.2.8 Reasons for animal species, quantity, and route of administration

The choice of gavage for the test article is consistent with the exposure route of the test article in use. The positive control drug Qingwei Huanglian Pill was also administered by intragastric administration. Rats are commonly used in this type of trial and the number of choices is based on the minimum number of biological and statistical requirements.

5.2.9 Post-dose check

5.2.9.1 Clinical observation

At the end of the dosing period, observe the tongue color (normal, reddish, red) fecal texture (normal, dry knot) and urine color (colorless, yellowish, dark yellow)

5.2.9.2 Food intake, water intake, urine volume and stool volume check

After the last administration for 4 hours, the animals were placed in a metabolic cage to measure the 24H food intake, the amount of water, the amount of feces, and the amount of urine. [0205] 5.2.9.3

On the day after the above examination was completed, the animal CO _{2 was} euthanized and dissected, and the general state of the gastric mucosal surface was visually observed (the gastric mucosal surface, no congestion and erosion were recorded as 0 points, mild hyperemia was recorded as 1 point, and obvious hyperemia was recorded as 2 Points, severe congestion is recorded as 3 points, and erosion is recorded as 4 points)

5.2.10 Data Processing

The changes in food intake, water intake, urine volume, and fecal volume before and after administration were calculated, and the differences between the groups were compared.

Experimental result

6.1 The antipyretic effect of the beverage of the present invention on the fever of SD rats caused by dry yeast

There was no significant difference in the anal temperature of the low-dose group, the high-dose group and the negative control group of the present invention. It can be seen from Table 10 that the anal temperature of the high-dose group was 8 h, 9 h after the 20% yeast suspension injection. Growth was slower than the negative control group.

Table 10 Anal temperature changes in febrile rats X±SD (°C)

It can be seen from Table 10 that the beverage of the present invention has a good antipyretic effect on fever of SD rats caused by dry yeast, and can alleviate related symptoms such as water consumption, fecal volume, and increased urine volume in rats with gastric heat syndrome.

6.2 gastric mucosal state

Table 11 Gastric mucosal scores of different experimental groups on the test rats

Grouping Blank control (n) Model control (n) Positive control (n) Invention (n) Gastric mucosa score (minutes) 0.0±0.0(8) 2.0±1.7(8) 1.1±1.8(8) 0.8±1.3(16)

As can be seen from Table 11, compared with the model control group, the gastric mucosa congestion of the beverage group of the present invention was mild, and the gastric mucosal lesion score was lower than that of the model control group. It was confirmed that the composite beverage has the symptoms of relieving gastric mucosal congestion and has a certain stomach warming effect.

In summary, the heat-clearing formula provided by the present invention and the white fungus composite beverage prepared therefrom have better heat-clearing effect. And the Tremella composite beverage prepared by using the heat-clearing formula of the invention is optimized on the formula of the Tremella composite beverage. Moreover, the ratio of the composite sweetener to the emulsion stabilizer of the composite beverage is creatively selected, so that the white fungus composite beverage of the present invention has a heat-clearing function and also has better stability and sensory.

While the invention has been illustrated and described with reference to the embodiments of the present invention, it will be understood that many modifications and changes can be made without departing from the spirit and scope of the invention. Accordingly, it is intended to embrace in the appended claims

Claims (10)

A heat-clearing formula comprising the following components by weight: 15-20 parts of white fungus, 3-7 parts of lily, 1-5 parts of lotus seeds, 1-5 parts of bergamot, 0.5-3 parts of Cordyceps militaris, bamboo raft 0.5 -3 copies. The heat-clearing formula according to claim 1, which comprises the following components by weight: 16-19 parts of white fungus, 4-6 parts of lily, 2-4 parts of lotus seeds, 2-4 parts of bergamot, 0.5-2 of Cordyceps militaris. 0.5-2 parts of bamboo and bamboo. A white fungus composite beverage characterized by comprising water and a concentrated liquid, which is processed by the heat-clearing formula according to claim 1 or 2. The white fungus composite beverage according to claim 3, wherein the raw material component comprises, by weight: 60-65 parts of water, 22-30 parts of concentrated liquid, and 8-12 parts of complex sweetener. The white fungus composite beverage according to claim 4, further comprising 0.55 to 0.75 parts of an emulsion stabilizer. The white fungus composite beverage according to claim 5, which further comprises 0.1 to 0.3 parts of citric acid. The white fungus composite beverage according to claim 6, wherein the raw material component comprises, by weight: 61-64 parts of water, 23-29 parts of concentrated solution, 9-11 parts of complex sweetener, 0.6-0.7 parts of emulsion stabilizer, and 0.3 parts of citric acid. The white fungus composite beverage according to any one of claims 4 to 7, wherein the complex sweetener comprises: sucrose, honey, aspartame and erythritol; And the weight ratio of the sucrose, honey, aspartame, and erythritol is (58-62): (28-32): (1-2): (3-6). The white fungus composite beverage according to any one of claims 5 to 7, wherein the emulsion stabilizer comprises: xanthan gum, gellan gum, sodium carboxymethylcellulose; And the weight ratio of the xanthan gum, gellan gum, sodium carboxymethyl cellulose is (4-6): (9-12): (7-9). A method for preparing a white fungus composite beverage, comprising the steps of: 1), the white fungus, the lily, the lotus seed, the bergamot, the bamboo stalk and the cordyceps militaris are washed and drained, and then mixed according to a predetermined weight fraction to obtain a pretreated raw material; 2), immersing the pretreated raw material, adding water to cook, and filtering to obtain a filtrate; 3), the filtrate is concentrated to obtain a concentrate, and the concentrate is homogenized, and then added to a predetermined proportion of water, a complex sweetener, an emulsion stabilizer, and citric acid; and a white fungus composite beverage is obtained.